Breaded Pork Cutlets

Name: Breaded Pork Cutlets
Ingredients: 2 (1-ounce) slices white bread; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon dried rubbed sage; 1/2 teaspoon dried thyme; 8 (2-ounce) boneless pork chops (1/4 inch thick); 1/4 cup all-purpose flour; 3 large egg whites, lightly beaten; 2 teaspoons vegetable oil; Cooking spray; 4 lemon wedges

11 ingredients

6 steps

Ingredients

2 (1-ounce) slices white bread
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
8 (2-ounce) boneless pork chops (1/4 inch thick)
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
2 teaspoons vegetable oil
Cooking spray
4 lemon wedges

Directions

1

Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a shallow dish.
2

Combine salt, pepper, sage, and thyme; sprinkle over both sides of pork. Place flour in a shallow dish; place egg whites in another shallow dish. Dredge pork in flour, dip in egg whites, and dredge in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan. Cook 2 1/2 minutes or until lightly browned. Lightly coat surface of chops with cooking spray; turn chops over. Cook 2 1/2 minutes or until done. Serve with lemon wedges.
3

Breaded pork cutlets can get soggy while waiting for the pan to heat. Once breaded, place them on a wire rack that's resting over a baking sheet.
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